What is Sahara Restaurant's health inspection score?

Sahara Restaurant has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sahara Restaurant last inspected?

Sahara Restaurant was last inspected on October 3, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sahara Restaurant have?

Sahara Restaurant has 66 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sahara Restaurant safe to eat at?

Sahara Restaurant has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Sahara Restaurant

Name: Sahara Restaurant
Address: 5441 ALPHA RD #112, Dallas, 75240
Rating: 43

5441 ALPHA RD #112, Dallas

Data may be outdated — inspected 10/3/2023

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0Poor

Far North Dallas

Ranked #380 of 441 in Far North Dallas

Stable

9 inspections

Last: Oct 3, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

5441 ALPHA RD #112, Dallas, TX 75240

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Violation Timeline

Apr 2019

1 inspections

2 intermediate

3 basic

Apr

Oct 2019

1 inspections

1 intermediate

7 basic

Jul 2020

1 inspections

3 intermediate

5 basic

Jul

Jan 2021

1 inspections

2 intermediate

7 basic

Aug 2021

1 inspections

1 intermediate

7 basic

Aug

Jan 2022

1 inspections

3 intermediate

4 basic

Aug 2022

1 inspections

3 intermediate

6 basic

Aug

Feb 2023

1 inspections

2 intermediate

2 basic

Oct 2023

1 inspections

2 intermediate

6 basic

Oct

Inspection History

9 records on file

9 Routine

Oct 23

Routine InspectionLatestScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange food properly to avoid contamination.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine concentration low in dishwasher. Observed 10 ppm Cl.

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
Certified Food Manager must be on site.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food held over 24 hrs.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Remove plastic film from equipment. Do not use wood block.
DAL-6*39 Cooking equipment free of encrusted grease−2
Clean/replace grease encrusted pans.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean wall behind 3-compartemnt sink.
DAL-8*43 Ventilation hood systems, adequacy−2
Clean vent hood.

Base deductions−22 pts

Feb 23

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw eggs over RTE Raw beef over vegetables
DAL-2*10 Clean Sight and Touch−5
Clean: can opener Mixer Base

Basic (2)

−4 pts

DAL-3*21 RFSM - Not On Site−2
Must register food manager course with the City of Dallas
DAL-4*32 Equipment & Utensils smooth easily cleanable−2
can not use cloth under cutting board- get cutting board mats can not have untreated wood in kitchen- treat or paste

Base deductions−14 pts

Aug 22

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed mold on food item in reach in cooler
DAL-6*14 When to wash hands before donning new gloves−5
DAL-9*19 Water & Plumbing in good repair- per code−5
Pipes under 3 comp sink, dump sink

Basic (6)

−12 pts

DAL-1*39 Equipment-doors, seal hinges adjusted/intact−2
Walk in cooler gaskets
DAL-2*21 RFSM - Not On Site−2
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-7*45 Premises shall be maintained in good repair−2
DAL-8*43 Light - 50 foot : Food and utensils area−2
Replace missing bulb at vent hood

Base deductions−27 pts

Jan 22

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store raw beef under ready to eat food items (bell peppers)
DAL-2*10 Clean Sight and Touch−5
Clean ice machine
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair prep sink (no running water)

Basic (4)

−8 pts

DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*42 Dirty nonfood contact surfaces−2
Clean walk in cooler interior (Shelves, fans, walls)
DAL-6*45 Premises shall be maintained in good repair−2
Address exposed ceiling
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−23 pts

Aug 21

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
can opener observed with product debris accumulation

Basic (7)

−14 pts

DAL-1*47 Health permit posted−2
DAL-2*32 Approved Food Contact Equip.−2
Replace chipped rubber spatulas. replace residential microwave and RIF with commercial unapproved tile in kitchen prep area observed replace torn gasket of wic
DAL-3*45Floor, wall, ceiling - Exposed material−2
repair FRP wall side of cook line next to large pot burners seal hand sink to wall properly vent hood observed with heavy dust/grease accumulation
DAL-5*35 Hair Restraints effective−2
male kitchen employee observed without hair control or beard guard for facial hair
DAL-6*41 Food Labeling - Bulk Food w/ Card or Sign−2
label all food containers with common name when removed from original container/pkg squirt bottles, seasoning shakers dry ingredient
DAL-7*43 Light bulbs, light shields provided−2
replace broken lights under the vent hood and inside rif
DAL-8*47 Health permit posted−2

Base deductions−19 pts

Jan 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
SLICED GYRO MEAT 115
DAL-2*15 Contact RTE Products w/ Bare Hands−5

Basic (7)

−14 pts

DAL-3*24 Food Labeling- with common name of the food−2
BAKLAVA
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*39 Keep utensils handles upright or protected−2
DAL-9*47 Health permit posted−2

Base deductions−24 pts

Jul 20

Routine InspectionScore: 82

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-3*10 Chlorine exposure time table−5
0 ppm chlorine- three compartment sink
DAL-4*02 Cold Hold (41øF/45øF or below)−5
yogurt-55 degrees F
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored on a shelf above other food products inside the walk in cooler

Basic (5)

−10 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
cooler not cooling efficiently- 60 degrees F
DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
replace rusty shelves/racks in the walk in cooler
DAL-6*33 Rinsing procedures - 2 compartment sink−2
do not wash hands in a three compartment sink
DAL-8* 21 RFSM notify 10 days & replacement in 45 days−2

Base deductions−25 pts

Oct 19

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*06 Discard TCS if date marked exceeds temp & time−5
REMOVE ALL EXPIRED FOOD i.e.EGG YORK

Basic (7)

−14 pts

DAL-1*43 Light bulbs, light shields provided−2
WALK IN COOLER
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK WITH USE BY DATE ON VEGETABLES FROM WALK IN COOLER
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DO NOT KEEP EMPLOYEE DRINK ON FOOD PREP. TABLE
DAL-4*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
POST SIGN WITH INFORMATION ABOVE
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*47 OTHER VIOLATIONS−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-8*21 RFSM - Not On Site−2
EXPIRED

Base deductions−19 pts

Apr 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs stored on the second shelf from the top, directly above a shelf that has bread and a bag of carrots on the bottom shelf
DAL-3*18 Toxic items stored above food/utensils−5
can of wd0 stored on top of a reach in cooler in the food prep area

Basic (3)

−6 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
pot of beans stored on the floor inside the walk in cooler
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
chlorine test strips needed
DAL-5*21 RFSM - Not On Site−2
expired permit; renew by the next inspection

Base deductions−16 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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